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Soften cream cheese to room temperature.
In a small bowl combine the cream cheese, onions, soy sauce, salt, pepper and garlic.
Lightly mix in the crab meat.
Wonton Wrapper Preparation
Lay wonton wrappers on a
flat surface and add a teaspoon of crab filling in the center of the wrapper. Lightly and evenly
spread the filling into a coin-shaped portion making sure to keep it well away from the outer
edges.
Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular
shape to the wrap.
Dampen the edge of each wrapper with water or a lightly beaten egg and
press the edges together so they seal the contents. As they are sealed, press the excess air out
of the wonton to keep the wonton from puffing up as it cooks.
Fold the wonton lenghtwise in
half again, creating a narrow ribbon of folded dough.
Moisten the edges again if necessary so
they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to
be remain in a vertical position while the other half is folded over on top of and overlaps the
opposite side end piece, like the end corners of an envelope.
Press the ends together that
overlap, so they adequately seal.
To retain the moisture while filling and preparing each
wonton, keep the filled wontons that covered with a damp cloth while preparing.
When ready to
cook, place the filled wontons on a baking sheet layered with parchment paper.
Pour cooking
oil in a skillet and heat on medium high to 350ºF
Fry wontons in small batches for 3 to 4
minutes each until they are light golden brown.
Remove and place on paper toweling to absorb
any excess grease.
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